Hellooo, how has your week been?
I was intending to post a Honey Mustard Chicken recipe, but I forgot my USB cable to get the photos off my phone (doh! Next week, I promise). No matter… I came across some pics of a Parmesan & Mushroom risotto I made a couple of months back. How did that one manage to slip my bloggy grasp?
Risotto is one of my favourite things to make. I don’t regard myself as a particularly excellent cook, but I can make a good risotto (so I’ve been told). I think alot of people think it’s hard, when it’s not. It requires effort, in the stirring, but it’s certainly not hard.
As much as I love to cook, I’m notorious for overcooking pasta and undercooking rice; things that novice cooks are confident doing! So I’m thrilled that I can at least get this right…
My friend Heather tried my Chicken & Chorizo and absolutely adored it… “De-fu**in-licious” were her exact words! so I hope this one creates a similar response!
Ingredients (Serves 4)
300g arborio rice
250g mushrooms, sliced
100g parmesan cheese, grated (plus an extra handful for sprinkling on top when it’s ready)
1 onion, diced
1 tbsp parsley
1 tbsp thyme
1 tbsp balsamic vinegar
1 glass white wine
1 litre chicken stock
knob of butter, for frying
I fried the onions in the butter until they went translucent (around 5 mins), then added the mushrooms. After a further 5 mins, I added the risotto. I like to toast the risotto slightly, before adding liquid to it (only for a minute or two).
I added my herbs and vinegar, then the wine. Next, I poured in my first ladle of stock. Stirring continuously, I let it absorb into the rice, before adding my second ladle.
I repeat this process until the rice is “al dente” (around 25 mins). There was still a ladleful of stock left at this point. But I’d rather have too much stock than not enough! I turned the heat off and added my parmesan, then stirred it all in to create creamy, cheesy wonderment… mmmmm.
I sprinkled with some extra parmesan and served with garlic bread for Michelle and her friend David, before they went to watch Kylie perform in the SECC (two nights in a row, might I add!). I’m sure this is a good meal for soaking up the alcohol haha
This is a fabulous mid-week meal, but wouldn’t look out of place in a more formal setting. If people want to think risotto takes lots of craft and skill… then let them (and prepare to impress!)
Of course, you can substitute the chicken stock for veg if you want to make it Vegetarian, but unless they’ve invented Vegan Parmesan, that’s as far as it stretches (ok, I’m sure you could substitute for a Vegan cheese too; I can’t vouch for the taste though!)
I hope you’re all having a wonderful week and I’ll see you next Wednesday! x